spaghetti-squash-salad

Recipe: Southwestern Chicken and Spaghetti Squash Salad

Summary: Like any good salad, this one is all about the dressing. This is so good you’ll want to eat it with a spoon!. It’s also great as a party dip for carrots, snap peas and cherry tomatoes. Pick your poison.

Ingredients

  • for salad —
  • 1 small spaghetti squash
  • 1 can black beans, drained and rinsed
  • 1 orange or red bell pepper, sliced thin
  • 1 bunch cilantro, minced
  • 2 cups shredded green cabbage
  • 2 cups thinly sliced cooked chicken breast
  • 1 cup chopped jicama {optional}
  • avocado for serving
  • for zesty buttermilk dressing—
  • 1/2 cup well shaken buttermilk
  • 1/4 cup mayonnaise
  • juice of 1 lime
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • pinch of cayenne pepper
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 400 degrees. Slice your spaghetti squash in half length-wise and scoop out the seeds. Place the squash cut side down on a greased sheet pan and bake for 40 minutes, until very tender. Let squash cool before using a fork to scoop out “spaghetti” and place in a bowl. You can do this step up to three days before you prepare the salad.
  2. Next, make the dressing. Whisk together the buttermilk, mayonnaise, lime juice, garlic powder, cumin, cayenne and salt in a small bowl. Set aside.
  3. To prepare the salad, place the cooled spaghetti squash in a large serving bowl. Top with black beans, chicken, bell pepper, shredded green cabbage, cilantro and jicama, if using. Toss all ingredients together well. Drizzle dressing over salad {you may not want/need to use all the dressing}.
  4. Serve salad on plates topped with sliced avocado.

 

Note: For healthier version you can use a fat free salad dressing

 

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

Recipe and Photo Courtesy of Eat Live Run